Do you use these sheets wet or dry?

i would be careful about fully wetting these sheets... the collagen material gets very soft and jelly like as it gets wetter. i would recommend eyeballing the general size of a piece you will need to fully wrap your whole muscle and pre-cut it. Place the moist (not dripping wet piece of muscle on the sheet and wrap it like a present. The surface moisture you will find causes excellent adhesion of the wrap material to the muscle surface keeping enough structural integrity to the wrap to allow you to encase it in the netting or twine without tearing the wrap itself, if you made it too wet you almost definitely will tear the collagen wrap. good luck!

Can they be used for dry aging large beef cuts in a regular home refrigerator?

Your refrigerator will dry them too fast without some sort of humidifier. What you are looking for is the Umai dry aging bags.

If my curing chamber has the tendancy to get too dry, can I wrap multiple layers of collagen to prevent case hardening?

I live in southeast NC where it is very humid, and we don't have that problem. Try adding some humidity? Wet sponge or wet rag in the chamber?

Does it include the netting?

No, and the netting is needed to assure good bonding. Make sure you get netting that will easily fit over your meat to avoid tearing the sheets, which are fragile...but can be repaired with a patch. The sheets did a fine Bone-in ribeye and a few biltong chunks so far...good product... The sheets age the meat faster than the UMAI bags

The Sausage Maker Dry Aging Collagen Sheets For Dry Aging

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Description

🥩 Elevate your dry aging game with precision and flavor mastery!

ENHANCED FLAVOR INFUSION - Micro-perforations allow optimal smoke penetration and moisture control for rich, smoky notes.
DURABILITY MEETS DELICACY - Thin collagen sheets that cling tightly without tearing, ensuring flawless dry curing.
BULK PACK FOR SERIOUS MAKERS - Five sheets per pack to keep your dry aging projects consistently on point.
PRECISION SIZED FOR PERFECT AGING - Generous 22" x 29" sheets cover whole-muscle cuts effortlessly.
TRADITIONAL CRAFTSMANSHIP MODERN CONVENIENCE - Ideal for authentic Capicola and ham curing, bringing artisanal quality to your kitchen.

The Sausage Maker Dry Aging Collagen Sheets are 22" x 29" thin yet durable wraps designed for whole-muscle meat curing. Featuring tiny perforations, they ensure breathability and smoke penetration, perfect for traditional dry aging of Capicola and ham. Each pack contains 5 sheets, combining artisanal quality with practical bulk for home or professional use.

Specifications

ASIN	B01N9MHCHA
Best Sellers Rank	#100,596 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #39 in Sausage Stuffers
Customer Reviews	4.6 4.6 out of 5 stars (465)
Manufacturer	The Sausage Maker
Package Dimensions	6.06 x 3.9 x 0.75 inches; 2.89 ounces
UPC	015913023138
Units	5 Count

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B/.87

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In stock

Sold byAmazon PanamaDelivered byDesertcartCustomer service byDesertcartReturns14 days · 30 with PRO

Buyer Protection · Full refund if your order doesn't arrive as described.

Desertcart purchases this item on your behalf and handles shipping, customs, and support to Panama.

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The Sausage Maker - Dry Aging Collagen Sheets for Dry Aging Meats 22" x 24" (5 pcs)

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